Basic Polenta

Friday, July 17, 2015

Courtesy:  Deneen Mueller

1 C cornmeal
1 tsp salt
5 c water
1 T Butter or coconut oil (optional)

Bring water to a boil.  Add salt.  Add cornmeal slowly, whisking the entire time to prevent lumps. Continue whisking until mixture thickens, 2-3 minutes. Turn heat to low & cook for another 30 minutes, stirring every 10 minutes. To keep polenta soft, more water made be added (You can also use milk/almond milk if using for the sweet topping). Stir in butter or coconut oil.  Taste to make sure that the grains are not raw tasting.  Spoon into individual bowls. Top with Blueberry-Peach Compote or Chorizo & Eggs.  Read More...

Go Back


sweet potato pasta Poblano Chili daisy wrap Tomatillos radish sausage jam coriander stuffing wheat flour chives prosciutto turnips dill cucumber olives cockaigne vinaigrette spiced winter squash habanero cilantro pineapple fennel bulb jack cheese Eggplant chili peppers butter Red Onion couscous roasted garlic fennel hazelnuts shitake coeur a la creme egg gazpacho apples cream kalamata flank steak cantaloupe Apple Shitake Mushrooms snow peas creme caesar watercress anise Spinach chorizo sherry cauliflower flank panzanella bok choy green pepper Butternut cream cheese tuscan Squash parmigiano chocolate okra gorgonzola eggs almond milk bosc jack baguette celery hearts crisp vanilla wafers onions pumpkin lemon grass dilly shiitake Drinks poblano Kale Spread mushroom coconut milk almonds cointreau buttermilk currants pecan plum pine nuts cornmeal Soup pork chop slaw curry Farmers' Market hickory lettuce gratin Leek thai dijon shelling coeur Rice wine vinegar bulgar celery root Chevre basil carrot fronds tostadas gouda imam bbq bloody mary frittata Bread pickled bell pepper sesame feta rouille kluski parmesan chicken absinthe anchovy ramps pepper tomato juice biscuits conserve kohlrabi Salad capers compote collins potatoes yellow onion carrots beet melon tomato corn pie scallions gin artichoke fritters reggiano shrunken heads bayeldi Corn cheese sweet chilies autumn paste carrot top Recipes syrup arugula tortillas bulgar wheat buckwheat carrot tops radishes sour cream celebration Salsa Dressing yogurt spring pie fennel seeds walnuts knots strawberry baby bok choy shallots goat Cheese wasabi walnut oil chiles steak white beans maple syrup tart chipotle nectarine chimmichurri pancake cranberry polenta barley peach plums Cider tomatoe peas rhubarb heavy whipping cream brown sugar kirsch remoulade latkes strawberries sandwich plum tomatoes beef scapes pesto Tomatoes beet greens chimichurri beets tomato chicken dinner salad gruyere fraiche verde maple leeks celeriac bean berry asparagus Jerusalem artichoke pudding swiss oats mushrooms vegetarian chili bruschetta spelt onion sauce blue cheese honey pears Swiss Chard muffins tenderloin beer sandwiches crepes meatballs Potato fritter bread pudding zucchini peppers Vegan vegetable green beans cake strata mint sour Side Beans blueberry egg noodles Greens pecans fondue sunchokes casserole turnip Cranberry Beans pork mustard greens bacon